Ingredients

Directions

1. Spray 1cal cooking oil into large pan and add the sliced leek, a pinch of saffron and the drained, rinsed chickpeas from the can. Season lightly, cover and cook very gently until leeks are soft, approx 10 minutes.

2. Pour in the milk , stock and cream cheese and heat to almost boiling point. Cut the fish into chunks and add to pan, making sure they are covered by the liquid.

3. Poach for approx 5 minutes, until the fish flakes easily.

4. Check seasoning and serve with the snipped chives and soft-boiled egg on top.